Ingredients

1 Ripe Avocado

1/2 cup homemade mayonnaise ( recipe is on blog)

1/2 lime juiced

1 tsp honey

1 tsp cider vinegar

Pinch of sea salt

Pinch cracked pepper

10-12 ounces of baby spinach chopped

1 cup drained and chopped water chestnuts

1/3 cup chopped sun dried tomatoes

Directions

Cook spinach until just wilted, squeeze dry and set aside.
Add avocado, mayonnaise, lime juice, honey, cider vinegar, salt and pepper to the bowl of a food processor. Blend until smooth and creamy.

Add spinach, water chestnuts and sun dried tomatoes and process on pulse until well combined. Cover with plastic wrap and refrigerate for 2-3 hours.
Serve with vegetables or pita chips. Double to serve a crowd.

This dip is awesome and healthy. Great to keep made up for snaking, lunch and partying!

I hope you will try and enjoy!

Kelli B 💻